Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 Tablespoons olive oil 1 large bunch of fresh tender greens 2-3 green onions, sliced into small rounds 2 cloves garlic, smashed and chopped 2 tablespoons fresh ginger root, minced ½ - 1 teaspoon salt 1 teaspoon sugar or honey 1 Meyer lemon, zested and juiced ½ cup water DIRECTIONS In a large pot with a lid, heat oil over medium heat and add greens. Stir until limp and add green onions, garlic and ginger. Sauté until garlic is soft, stirring occasionally. Add remaining ingredients, stir well, cover and simmer over low heat for at least 30 minutes, until sweet and tender. Serve hot or at room temperature. Cover and refrigerate leftovers. Note—Chard, beet greens or large spinach work well in this recipe. Young kale with small stems works too, but if it is a large-stemmed variety, strip the leaves off the stems before slicing and remember it may take longer to cook. Copyright © 2015 Stefanie Samara Hamblen |
